| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Dujour11 |
2 |
servings |
INGREDIENTS
| 2 |
|
Boneless brook trout |
| 1/2 |
lb |
Fingerling potatoes |
|
|
Butter; for potatoes |
| 2 |
|
Red onions |
| 2 |
tb |
Balsamic vinegar |
| 1 |
oz |
Olive oil |
| 1 |
ts |
Smoked salt |
INSTRUCTIONS
Cut the head off the trout and separate the fillets; season each fillet
with the smoked salt and reserve. Split the potatoes in half lengthwise and
cooked them covered with water and a dollop of butter. Cut the onions in
large dice and cook them in olive oil until tender, deglaze with balsamic
vinegar, do not reduce. Place the fillets skin down and cook for 6 to 8
minutes or until the flesh is no longer translucent. This recipe yields 2
servings.
Source: "CHEF DU JOUR - (Show # DJ-9378) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Per serving: 188 Calories (kcal); 14g Total Fat; (66% calories from fat);
2g Protein; 15g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe by: Remi Lauvand
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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